Spicy hot pot
Introduction:
"At the foot of Wuyi Mountain, there is a small mountain village called chaigoukeng. There are only four families in the village. There are no electric lights and roads. For generations, they have lived on food and hunting. During festivals, they often stir fry animal meat, bamboo shoots, mushrooms, vegetables, mountain products, etc. into a big pot, and add some Chinese herbal medicines. The taste is natural and mellow, and the fragrance is overflowing. Er Mao is the only college student in the village. He left the village with the hope of the mountain people. After ten years of hard work, we have finally achieved something. The delicious food on the wine table didn't make Er Mao forget the big pot dish of "chaigoukeng". Er Mao absolutely pushed the unique "one pot dish" of his hometown to the market. Relying on their own deep understanding of Chinese herbal medicine and spices, combined with the characteristics of Sichuan hot pot and dry pot, with the help of nutritionists and pharmacists, they have studied for two years, and finally successfully invented the pot bottom formula and unique cooking technology of a variety of Chinese herbal medicine and spices. "
Production steps:
Materials required:
Fish balls: 200g
Bacon: 200g
Sausage: 200g
Beef: 200g
Lettuce: 100g
Cabbage: 100g
Potatoes: 100g
Oily tofu: 100g
Ginger and garlic: right amount
Zanthoxylum bungeanum: right amount
MSG: right amount
Chicken essence: appropriate amount
Soy sauce: moderate
Chili powder: appropriate amount
matters needing attention:
Production difficulty: simple
Technology: stir fry
Production time: half an hour
Taste: spicy
Chinese PinYin : Ma La Xiang Guo
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